December 13, 20214 yr OK, so I love Tri-tip. Reverse sear is the way to do it. Today I treated it like a brisket. 3lbs Tri-tip smoke until roughly 178 and wrapped. I was worried about it drying out so spritzed every 45 mins with apple cidar vinegar mix. Let rest for 1 hr. Fucking awesome. Tasted just like brisket. So great. Took me 8 hrs. Like smoking just the flat. 🤘 Edited December 13, 20214 yr by Passive Aggressive Coach
December 13, 20214 yr Author 13 minutes ago, Gil Bang said: why the fuck would anybody want a tri tip to taste like a brisket? Because I've done it 3 ways like your wife. Also, because experiment and it was awesome. Did you see my other reverse sears on a tri tip? Edited December 13, 20214 yr by Passive Aggressive Coach
December 13, 20214 yr Author 14 minutes ago, Gil Bang said: why the fuck would anybody want a tri tip to taste like a brisket? delete moron non smoker. Edited December 13, 20214 yr by Passive Aggressive Coach
December 13, 20214 yr My F-I-L who’s a Texan but spent 15 years in Cali in the 60s-70s did it this way. It was actually good as long as he didn’t overcook it.
December 13, 20214 yr I’m always underwhelmed by tri tip. I don’t get why it’s popular. It’s not great tasting like a ribeye or strip steak. Its texture and tenderness is no better than a flank steak. I guess it’s cheap, so there’s that.
December 13, 20214 yr 23 minutes ago, CooterBrown said: Its texture and tenderness is no better than a flank steak. That's why I like it. I like a little chew with my steak.
December 13, 20214 yr OK, so I love Tri-tip. Reverse sear is the way to do it. Today I treated it like a brisket. 3lbs Tri-tip smoke until roughly 178 and wrapped. I was worried about it drying out so spritzed every 45 mins with apple cidar vinegar mix. Let rest for 1 hr. Fucking awesome. Tasted just like brisket. So great. Took me 8 hrs. Like smoking just the flat. [emoji869]Congratulations on paying 2x the price/lb for brisket.
December 13, 20214 yr i also don't get why tri tip is so popular. i'm working my way through a large batch of short ribs but when i'm done intend to fill my freezer with beef cheek. my absolute favorite cut off a cow.
December 13, 20214 yr Author 2 hours ago, 52-80 said: goddang californians I'm a 5th generation Texan.
December 13, 20214 yr I think tri-tip with chimichurri is pretty awesome. However, I struggle with the shape of the cut. You either overcook the skinny end, or undercook the fat end. Feels like I'm wasting 1/3 of the cut. I give the overcooked skinny end to my kids and keep the fat end for the adults.
December 13, 20214 yr 1 hour ago, irishtexan said: I think tri-tip with chimichurri is pretty awesome. However, I struggle with the shape of the cut. You either overcook the skinny end, or undercook the fat end. Feels like I'm wasting 1/3 of the cut. I give the overcooked skinny end to my kids and keep the fat end for the adults. I do prime NY Strips with chimichurri once a week. My kids would kick my ass if I served them tri tip.
December 13, 20214 yr I tried this once. It's a thing. It didn't turn out so good for me. I thought it might be an interesting way to make a brisket-like cut in a shorter cook. I like tri tip on its own and I do not really prefer the lean part of a brisket so it was just kind of a failed experiment that I don't think I'll undertake again.
December 13, 20214 yr 4 hours ago, irishtexan said: I think tri-tip with chimichurri is pretty awesome. However, I struggle with the shape of the cut. You either overcook the skinny end, or undercook the fat end. Feels like I'm wasting 1/3 of the cut. I give the overcooked skinny end to my kids and keep the fat end for the adults. Sous vide and quick sear is the answer you're looking for.
December 22, 20214 yr Author On 12/12/2021 at 11:22 PM, Gil Bang said: why the fuck would anybody want a tri tip to taste like a brisket? Hey asshole, I did it 220 smoke for 1.5 hrs tonight with oak until 120 then reversed seared. Meat Church Holy Cow rub and Wagyu tallow binder. You good with this? BTW I've already posted pics of me doing the same thing before. This shit could've been served at Eddie V's if they had Tri-tip. Edited December 22, 20214 yr by Passive Aggressive Coach
December 22, 20214 yr 19 minutes ago, Passive Aggressive Coach said: Hey asshole? Hey! You should try to find a happy medium between Lincoln Rileying your tri tip brisket and letting it lose all of its juices because you refuse to let it rest for a 10 minutes. Asshole
December 22, 20214 yr Author 1 hour ago, SurlyBDR said: Hey! You should try to find a happy medium between Lincoln Rileying your tri tip brisket and letting it lose all of its juices because you refuse to let it rest for a 10 minutes. Asshole Really? Rested for 20 mins. It was that juicy. Fuck off troll. Deal with me being a good smoker, griller and cook. Sorry for the small dick. Edited December 22, 20214 yr by Passive Aggressive Coach
December 22, 20214 yr 16 minutes ago, Passive Aggressive Coach said: Really? Rested for 20 mins. It was that juicy. Fuck off troll. Deal with me being a good smoker, griller and cook. Sorry for the small dick. that’s not all that passive-aggressive…
December 22, 20214 yr Author 6 minutes ago, Kyrie Eleison said: that’s not all that passive-aggressive… No it's not. That shit I cooked was rested right and cooked perfect. You think I smoke a 3lbs tri tip. Take it off at 120 on the dot and then turn the grill up to 650 to reverse sear then to only cut it open right after I get it out? Do I sound like a guy that would do that with all that detail? Or did I let it sit for 20 mins? How would you take it? Fuck that troll. I'm one of the best cooks on this board. Let me see that troll's work... Edited December 22, 20214 yr by Passive Aggressive Coach
December 22, 20214 yr 52 minutes ago, Passive Aggressive Coach said: Really? Rested for 20 mins. It was that juicy. Fuck off troll. Deal with me being a good smoker, griller and cook. Sorry for the small dick. You don’t have to apologize for your small dick. Just accept how god made you.
December 22, 20214 yr Author 5 minutes ago, Deej said: You don’t have to apologize for your small dick. Just accept how god made you. Fuck off CR
December 22, 20214 yr 3 hours ago, Passive Aggressive Coach said: Hey asshole, I did it 220 smoke for 1.5 hrs tonight with oak until 120 then reversed seared. Meat Church Holy Cow rub and Wagyu tallow binder. You good with this? BTW I've already posted pics of me doing the same thing before. This shit could've been served at Eddie V's if they had Tri-tip. Big fan of this for tri tip https://www.oakridgebbq.com/product/santa-maria-steak-seasoning/
December 22, 20214 yr Author 57 minutes ago, shnsajax said: Username checks out! He is an OG CR. He isn't Penelope level but anything I post he hates. It's a great food board infected by parasites.
December 22, 20214 yr 6 hours ago, Passive Aggressive Coach said: No it's not. That shit I cooked was rested right and cooked perfect. You think I smoke a 3lbs tri tip. Take it off at 120 on the dot and then turn the grill up to 650 to reverse sear then to only cut it open right after I get it out? Do I sound like a guy that would do that with all that detail? Or did I let it sit for 20 mins? How would you take it? Fuck that troll. I'm one of the best cooks on this board. Let me see that troll's work... All you have to do is look in the thread that you used to post pics of this cut in
December 22, 20214 yr 6 hours ago, Passive Aggressive Coach said: No it's not. That shit I cooked was rested right and cooked perfect. You think I smoke a 3lbs tri tip. Take it off at 120 on the dot and then turn the grill up to 650 to reverse sear then to only cut it open right after I get it out? Do I sound like a guy that would do that with all that detail? Or did I let it sit for 20 mins? How would you take it? Fuck that troll. I'm one of the best cooks on this board. Let me see that troll's work... Bring some of that to a surly tailgate and let us be the judge. Then you won't be an asshole.
December 22, 20214 yr Fuck off CRDeej is not a CR poster. You seem a little triggered. Have a snickers.
December 22, 20214 yr 6 hours ago, Passive Aggressive Coach said: He is an OG CR. He isn't Penelope level but anything I post he hates. It's a great food board infected by parasites. My lord, you couldn't be more wrong if you tried.
December 22, 20214 yr 8 hours ago, Passive Aggressive Coach said: He is an OG CR. He isn't Penelope level but anything I post he hates. It's a great food board infected by parasites.
December 22, 20214 yr 13 hours ago, Passive Aggressive Coach said: Hey asshole, I did it 220 smoke for 1.5 hrs tonight with oak until 120 then reversed seared. Meat Church Holy Cow rub and Wagyu tallow binder. You good with this? BTW I've already posted pics of me doing the same thing before. This shit could've been served at Eddie V's if they had Tri-tip. Why did the name Hope Solo pop into my mind when I saw the second and third picture... 😀
December 23, 20214 yr Tri Tip has its place but don't call it a brisket. You know what is fucking delicious? Picanha grilled by an OG Brazilian over open coals. Only seasoned with rock salt.
December 28, 20213 yr Author Sorry, I smoked a tri tip as an experiment and then did a reverse sear which was too juicy after resting for some. Y'all suck. Why would I ever post anything again about my smokes or cooks? Surly wins. I won't and y'all will say good riddance. I have had some great posts here on my smokes and cooks too. Off to post my brisket enchiladas on a real food site.
December 28, 20213 yr 29 minutes ago, baboso said: OP, you seem wound a little tight for this place. probably wrapped too tight for New Orleans
December 28, 20213 yr Strongly worded complaint email to immamac that everyone is being a bunch of meanies to follow.
May 25May 25 That poster is the reason I cringe every time I see a question about a gravity-fed smoker to this day. They're probably fine too. But my mind just locks up and I think, just buy a WSM.
May 25May 25 How did I miss this the first time. Op is a fucking moron and wasting meat. Tri tip to 178, good job bud, enjoy your leather. This place never ceases to amaze me.
May 26May 26 4 hours ago, Born to Run said: This thread was not very helpful. Lol Came here because it looked interesting. Leaving and not returning.
May 26May 26 3 minutes ago, Al Czervik said: Came here because it looked interesting. Leaving and not returning. Like any flavorful-juciness to OP's tri-tip-brisket.
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